After all the year-end parties and celebrations are over, it is time to detox and rejuvenate. Aura at The Park, all across India warms up for the new accomplishments in the New Year with relaxing spa treatments and offers three special rejuvenation packages.
Feel Ginger – Ginger, a prescribed natural herb in all the ancient eastern sciences is known for its blood stimulation and warming effect. Freshly grated ginger along with the purifying blend of Vetivert and Frankincense essential oils and honey when gently rubbed into your skin would leave you enlivened for days after.
Duration: 45 mins
Price: Rs. 1,750 plus taxes
Blissful Lotus – Experience a blissful haven as our therapists gently exfoliate your skin with mashed lotus stem. Coupled with special facial sculpting techniques using kumkumadi thailam (saffron oil) penetrates into the deepest layer reducing fine lines whilst restoring your radiance; followed by a reviving pack using dried lotus leaves along with extracts of pineapple and papaya.
Duration: 60 mins
Price: Rs. 1,750 plus taxes
Warm Up – Feel walking out with lighter steps! The skin kneading and rolfing techniques along with sculpting and teprediation would aid in releasing stored lactic acid from your overworked muscles while inducing flexibility.
Duration: 90 mins
Price: Rs. 3,500 plus taxes
Monthly Archives: January 2010
BLOG: FASHION ONLINE
Fashion Online
Posted by : Matsya at 12:32 AM
Valentine frames from Titan Eye Plus
Wildfire-a Brazilian Churrascaria
Wildfire at Crowne Plaza Today, Gurgaon, offers the city its only authentic Brazilian cuisines with an ambience like the Brazilian Churrascaria and signature servings. Set in the expat and corporate hub, the location has worked to their advantage. The décor with its flame throwers, glass pillars filled with chilli flakes and open grills evoke a sense of quaint space.
Churrascaria is a typical Brazilian barbecue restaurant, where meats are served in sword-like skewers. The waiters keep bringing the skewers with different meats and cuts to each table until the client is "fed up". The restaurant has about 70 covers and the expats seek out for tenderloin, pork loin and duck breasts while the Indian patrons come here for celebrations. All meat here is imported, pork from Germany, duck comes from France, lamb is from New Zealand, Sri Lankan sausages, and Brazilian beef whereas the sea food arrives from Kochi. Brazilian chef Juarez Gonsalves and his men tantalize the taste buds with vegetarian and non-vegetarian options.
Wildfire also has a set menu concept where the soups and salads change every day so today’s menu becomes outdated tomorrow. And also on the platter is an exotic desert section with Sandeman Rich Ruby, Tio Pepe Harvey Bristol Cream much more to tease the tastes of manna dew.